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Sauteed Spinach with Raisins and Pine Nuts
The combination of spinach and pine nuts appears in a variety of festive Jewish Venetian dishes of Iberian and Turkish origins, from marinated fish to braised carrots, to meat stuffings for vegetables.
You can use the leftovers to make an unusual frittata.
Ingredients
- 3 pounds baby spinach
- 4 to 6 tablespoons extra-virgin olive oil
- 1/2 cup minced shallots, or 1/2 an onion, minced
- 1 whole clove garlic
- 1/2 cup golden raisins or currants, plumped in hot water and drained
- 2 tablespoons pine nuts, toasted
- 2 oil-packed anchovies, minced (optional)
- salt and freshly-ground pepper to taste
- a touch of cinnamon or nutmeg
- (optional) a sprinkle of Parmigiano, if serving in a dairy meal.
Directions
Wash the spinach well, discarding the stems (Italian Jews used to save them for a different preparation that required longer cooking).
Cook in a covered pot over medium heat with a little salt and a couple of tablespoons of water, for about 5 minutes.
Drain well.
Heat the oil in a large pan, add the shallots or onions (and anchovies, if using).
When they are translucent, add the pine nuts, raisins, spinach, salt, pepper, spices, and cook for another 5 to 10 minutes or until ready.
https://dinnerinvenice.com/2011/08/15/sauteed-spinach-with-raisins-and-pine-nuts/
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